Citrus fruits aren’t just for eating fresh or juicing—they’re also excellent for tenderizing meat and adding vibrant flavor to savory dishes. This Tangerine Beef Stir Fry showcases how the sweet, bold taste of tangerines can transform a simple stir-fry into something special.
Why Tangerines?
Tangerines are among the sweetest and least acidic citrus fruits available. These reddish-orange hybrids of mandarin orange pack more powerful flavor than most other oranges, with a bold taste and shorter aftertaste that works beautifully in cooking.
Tangerine Beef Stir Fry Recipe
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Ingredients
Marinade:
- 4 tablespoons soy sauce
- 2 teaspoons packed light brown sugar
Sauce:
- 1/4 cup freshly squeezed tangerine juice (about 3-5 tangerines; Sunburst tangerines work well)
- 2 tablespoons soy sauce
- 1 tablespoon packed light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
Stir Fry:
- 1 pound sirloin tip steaks (or flank steak), cut into 2-inch-wide strips with the grain, then sliced thin across the grain on a slight angle (or use pre-cut stir-fry beef)
- 3 large garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon black bean sauce
- 1 teaspoon packed, grated tangerine zest
- 1/4 to 1/2 teaspoon red pepper flakes (start with 1/4 teaspoon for a slight kick)
- 3 tablespoons canola or vegetable oil, divided
- 2 cups fresh green beans, trimmed and cut into 2-3 inch pieces
- 1 1/2 cups fresh baby corn, cut into 2-inch pieces (or substitute canned baby corn)
- 1/2 cup thinly sliced, seeded red bell pepper (about 1/4 to 1/2 of one pepper)
- 1 bunch green onions (about 6), cut into 2-inch pieces
- 3 tablespoons water
- 1 1/2 to 2 cups white rice
Directions
Note: Stir-frying at high temperatures produces smoke. Use your ventilation fan, open a window, or consider cooking outdoors if you have an outdoor kitchen.
- Marinate the beef: Combine marinade ingredients and beef in a medium bowl. Toss well to coat all surfaces. Marinate for 10-60 minutes, stirring once or twice.
- Prep your ingredients: Chop the green beans, red pepper, and baby corn. Cut the green onions and set aside. This is important—once you start cooking, everything moves fast!
- Cook the rice: Prepare rice according to package instructions. Cover and set aside when done.
- Make the aromatics mixture: Combine garlic, ginger, tangerine zest, black bean sauce, red pepper flakes, and 1 teaspoon of canola oil in a small bowl. Set aside.
- Prepare the sauce: Whisk together all sauce ingredients in a small bowl. Set aside.
- Cook the beef: Drain beef and discard marinade. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat until just smoking. Add 1/3 of the beef in a single layer, separating any clumps. Cook without stirring for 1 minute, then flip and cook until browned on the other side. Transfer to a clean plate. Repeat with remaining beef in two more batches, adding 1 teaspoon of oil each time. Important: Don’t let beef pieces touch or they’ll steam instead of getting crispy.
- Cook the vegetables: Wipe the skillet clean. Add 1 tablespoon of oil and heat until just smoking. Add green beans, baby corn, and red pepper. Cook for 4-6 minutes, stirring occasionally, until vegetables start to brown.
- Add green onions: Toss in green onions and cook for 1 minute, stirring frequently.
- Steam-finish the vegetables: Add water and cook for 1 minute until vegetables are crisp-tender.
- Add aromatics: Push vegetables to the outer edges of the skillet, creating a clearing in the center. Add the garlic-ginger mixture to the cleared space and press it into the pan for 15-20 seconds until fragrant. Stir the mixture into the vegetables for 15 seconds until well combined.
- Combine and finish: Add the beef back to the skillet along with any accumulated juices. Stir to combine. Give the sauce a quick whisk, then add it to the skillet. Cook while stirring constantly until the sauce thickens, about 1-2 minutes.
- Serve: Remove from heat and serve immediately over rice.
Chef’s Tips:
- The tangerine juice tenderizes the beef while adding a subtle sweetness that balances the savory soy and ginger
- Don’t skip the high heat—it’s essential for that restaurant-quality sear
- Have all ingredients prepped before you start cooking; stir-frying happens fast!
Enjoy this fast, flavorful dinner that brings a bright citrus twist to your weeknight rotation!